CN103271314B - Method for preparing seasoning instant osmunda japonica thunb - Google Patents
Method for preparing seasoning instant osmunda japonica thunb Download PDFInfo
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- CN103271314B CN103271314B CN201310162185.1A CN201310162185A CN103271314B CN 103271314 B CN103271314 B CN 103271314B CN 201310162185 A CN201310162185 A CN 201310162185A CN 103271314 B CN103271314 B CN 103271314B
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Abstract
The invention discloses a method for preparing seasoning instant osmunda japonica thumb. The method comprises the following steps of: S1, washing fresh osmunda japonica thumb, blanching, cooling to room temperature and salting; S2, elutriating the salted osmunda japonica thumb, draining water, adding white granulated sugar, filling in a fermenting tank, inoculating a complex microbial inoculant, and fermenting; and S3, removing part of salinity of the fermented osmunda japonica thumb, seasoning, vacuum packaging and bagging by adopting an aluminum foil compound pocket, and sterilizing. The method has the beneficial effects that alcoholic fermentation is carried out by utilizing acid-resisting yeast and taking sugar as a culture medium, obvious and faint soy sauce flavor is generated by virtue of common effects of saccharomycetes and lactic acid bacteria, thus unique taste and flavor of the instant osmunda japonica thumb are obtained, and the nutritive value of the instant osmunda japonica thumb is improved; the complex microbial inoculant can reduce the pH of the environment, inhibit growth of harmful microbes, and also has the capacity of degrading nitrite so as to guarantee the edible safety of the product; the fermentation period is greatly shortened, the yield is increased, and the agriculture efficiency and income of farmers are increased; and the method is simple, the technology is mature, the method is easy to popularize, and industrial production is realized.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of method of making flavourings instant common vetch dish.
Background technology
Common vetch dish is the tender leaf handle of pteridophyte osmund, has another name called purple dustpan, is commonly called as common vetch, pheasant head, kochia scoparia, belongs to Osmundaceae herbaceos perennial.Gather female plant (being oblateness or ear shape) and remove volume head, leaf and fine hair.Can eat raw, or lower boiling water pot scalds 3～4 minutes, through tedding and rubbing forms dry product, eat and frontly with warm water bubble, send out.Nutritious, be regarded as " mountain delicacy ".Common vetch dish is for food, nutritious with the sporinite tender leaf not launching, and delicious flavour has higher edibility; The invigorate blood circulation effect of flat stomach, improve visual and auditory acuity of tool is wild herbaceous plant.
At present common vetch dish product is mainly dried product, and also having some is to take fresh goods to become salted as Raw material processing.Common vetch dish has market value basis as traditional characteristics product always, can create certain economic benefit.But because its processing variety is single, processing mode is extensive, and added value is extremely low, and the true value of common vetch dish is difficult to be embodied.The present invention is intended to utilize modern food biotechnology to transform traditional processing mode, and carrying out the fine finishining of common vetch dish is instant product, to obtaining maximum economic benefit and social benefit.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of method that improves nutritive value, assurance product edible safety, can realize the making flavourings instant common vetch dish of suitability for industrialized production is provided.
Object of the present invention is achieved through the following technical solutions: a kind of method of making flavourings instant common vetch dish, and it comprises the following steps:
S1, fresh common vetch dish is cleaned up after, be cooled to normal temperature after putting into temperature and be the water blanching 3～5min of 90～95 ℃, add the salt that accounts for common vetch dish weight 6～12%, salt marsh 8～14h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 2～4%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.04～0.06:1, sealing and standing normal temperature fermentation 40～45 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 30～60min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:2～6, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 11～13%, account for the zanthoxylum powder of common vetch dish weight 0.6～0.8%, account for the sodium glutamate of common vetch dish weight 0.3～0.5%, account for the calcium chloride of common vetch dish weight 0.1～0.2%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.1～0.2% of common vetch dish weight 0.1～0.2%, after seasoning, every packed amount is 50～120g, boiling water sterilization 5～15min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
The present invention has the following advantages:
The present invention utilizes modern biotechnology that common vetch dish is processed into product-flavourings instant type common vetch dish that added value is higher.Flavourings instant common vetch dish is to adopt fresh common vetch dish by blanching, salt marsh, fermentation, make the multiple-microorganism in common vetch dish obtain abundant Growth and reproduction, form different fungus strains, enzyme system, be beneficial to the accumulation of raw perfume and fragrance matter, form the peculiar flavour of product, by desalination, seasoning, protect again a series of serialization production operations such as crisp, packing, sterilizing, effectively guarantee health, the safety of product.
Because the present invention is inoculated in common vetch dish by complex micro organism fungicide (saccharomycete, Lactobacillus plantarum), by acidproof yeast, take sugar as culture medium carries out alcoholic fermentation, produce ethanol, ethanol and organic acid produce various ester classes through microbial action generation esterification; By lactic fermentation, produce the suitable lactic acid of concentration, regulate suitable acid-base value; Through saccharomycete, lactic acid bacteria acting in conjunction, produce obviously soft sauce fragrance, form flavour, the smell of instant common vetch dish uniqueness, and improved its nutritive value.
The complex micro organism fungicide that the present invention accesses in common vetch dish sweat can impel environment pH to reduce, and also has the degradation capability of nitrite in addition, thereby can suppress harmful microbe growth, improves the edible safety of product.
The complex micro organism fungicide that the present invention accesses in common vetch dish sweat can significantly shorten its fermentation period, improves the service efficiency of Workplace, increases output.Thereby to improving common vetch colza, plant the enthusiasm of peasant household, drive growth of agricultural efficiency and increasing peasant income.
The inventive method is simple, and technical maturity is easy to grasp and controls, and is convenient to promote, and can realize industrialization operation.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated:
embodiment 1:
A method of making flavourings instant common vetch dish, it comprises the following steps:
S1, by after gathering fresh common vetch dish that in latter 10 hours, choosing is picked up and cleaning up, put into temperature and be the water blanching 3min of 90 ℃, the weight ratio of common vetch dish and water is 1:4, is cooled to normal temperature, puts into pickling pool, interpolation accounts for the salt of common vetch dish weight 6%, salt marsh 14h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 2%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.06:1, sealing and standing normal temperature fermentation 40 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 30min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:2, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 11%, account for the zanthoxylum powder of common vetch dish weight 0.6%, account for the sodium glutamate of common vetch dish weight 0.3%, account for the calcium chloride of common vetch dish weight 0.2%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.15% of common vetch dish weight 0.2%, after seasoning, adopt aluminium pool complex pocket packing, every packed amount is 50g, boiling water sterilization 5min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
embodiment 2:
A method of making flavourings instant common vetch dish, it comprises the following steps:
S1, by after gathering fresh common vetch dish that in latter 10 hours, choosing is picked up and cleaning up, put into temperature and be the water blanching 3min of 95 ℃, the weight ratio of common vetch dish and water is 1:4, is cooled to normal temperature, puts into pickling pool, interpolation accounts for the salt of common vetch dish weight 8%, salt marsh 10h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 3%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.05:1, sealing and standing normal temperature fermentation 42 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 40min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:3, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 12%, account for the zanthoxylum powder of common vetch dish weight 0.7%, account for the sodium glutamate of common vetch dish weight 0.3%, account for the calcium chloride of common vetch dish weight 0.2%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.15% of common vetch dish weight 0.1%, after seasoning, adopt aluminium pool complex pocket packing, every packed amount is 80g, boiling water sterilization 5min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
embodiment 3:
A method of making flavourings instant common vetch dish, it comprises the following steps:
S1, by after gathering fresh common vetch dish that in latter 10 hours, choosing is picked up and cleaning up, put into temperature and be the water blanching 4min of 92 ℃, the weight ratio of common vetch dish and water is 1:4, is cooled to normal temperature, puts into pickling pool, interpolation accounts for the salt of common vetch dish weight 10%, salt marsh 12h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 4%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.05:1, sealing and standing normal temperature fermentation 45 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 60min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:4, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 13%, account for the zanthoxylum powder of common vetch dish weight 0.8%, account for the sodium glutamate of common vetch dish weight 0.5%, account for the calcium chloride of common vetch dish weight 0.1%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.15% of common vetch dish weight 0.2%, after seasoning, adopt aluminium pool complex pocket packing, every packed amount is 100g, boiling water sterilization 10min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
embodiment 4:
A method of making flavourings instant common vetch dish, it comprises the following steps:
S1, by after gathering fresh common vetch dish that in latter 10 hours, choosing is picked up and cleaning up, put into temperature and be the water blanching 5min of 95 ℃, the weight ratio of common vetch dish and water is 1:4, is cooled to normal temperature, puts into pickling pool, interpolation accounts for the salt of common vetch dish weight 10%, salt marsh 8h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 3%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.04:1, sealing and standing normal temperature fermentation 42 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 40min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:5, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 12%, account for the zanthoxylum powder of common vetch dish weight 0.7%, account for the sodium glutamate of common vetch dish weight 0.4%, account for the calcium chloride of common vetch dish weight 0.15%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.1% of common vetch dish weight 0.1%, after seasoning, adopt aluminium pool complex pocket packing, every packed amount is 120g, boiling water sterilization 15min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
embodiment 5:
A method of making flavourings instant common vetch dish, it comprises the following steps:
S1, by after gathering fresh common vetch dish that in latter 10 hours, choosing is picked up and cleaning up, put into temperature and be the water blanching 5min of 95 ℃, the weight ratio of common vetch dish and water is 1:4, is cooled to normal temperature, puts into pickling pool, interpolation accounts for the salt of common vetch dish weight 12%, salt marsh 12h;
S2, the common vetch dish after salt marsh is eluriated with 5% saline solution, then drained away the water, add the white granulated sugar that accounts for common vetch dish weight 3%, pack in fermentation vat, inoculating compound bacterium agent, the weight ratio of composite bacteria agent capable and common vetch dish is 0.05:1, sealing and standing normal temperature fermentation 42 days;
S3, common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 50min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:6, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 11%, account for the zanthoxylum powder of common vetch dish weight 0.7%, account for the sodium glutamate of common vetch dish weight 0.5%, account for the calcium chloride of common vetch dish weight 0.2%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.2% of common vetch dish weight 0.15%, after seasoning, adopt aluminium pool complex pocket packing, every packed amount is 80g, boiling water sterilization 10min after vacuum sealing bag, the cooling finished product that is.
Described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
Claims (1)
1. a method of making flavourings instant common vetch dish, it comprises cleaning, salt marsh, fermentation, and seasoning, packaging step, described cleaning, the idiographic flow of salting step are: after fresh common vetch dish is cleaned up, after putting into temperature and be the water blanching 3～5min of 90～95 ℃, be cooled to normal temperature, add the salt that accounts for common vetch dish weight 6～12%, salt marsh 8～14h, described seasoning, the idiographic flow of packaging step is: the common vetch dish after fermentation is cut into 2～3cm segment, then be soaked in desalination 30～60min in water, slough part salinity, the weight ratio of common vetch dish and water is 1:2～6, desalination drains rear seasoning, during seasoning, add the chilli oil that accounts for common vetch dish weight 11～13%, account for the zanthoxylum powder of common vetch dish weight 0.6～0.8%, account for the sodium glutamate of common vetch dish weight 0.3～0.5%, account for the calcium chloride of common vetch dish weight 0.1～0.2%, account for the potassium dihydrogen phosphate and the calcium hydroxide that accounts for common vetch dish weight 0.1～0.2% of common vetch dish weight 0.1～0.2%, after seasoning, every packed amount is 50～120g, boiling water sterilization 5～15min after vacuum sealing bag, the cooling finished product that is,
It is characterized in that: the idiographic flow of described fermentation step is: the common vetch dish after salt marsh is eluriated with 5% saline solution, drain away the water, add the white granulated sugar that accounts for common vetch dish weight 2～4%, pack in fermentation vat, inoculating complex microorganism microbial inoculum, the weight ratio of complex micro organism fungicide and common vetch dish is 0.04～0.06:1, sealing and standing normal temperature fermentation 40～45 days; Wherein, described complex micro organism fungicide is mixed and is formed by Lactobacillus plantarum and saccharomycete, Lactobacillus plantarum bacterium number>=1.0 * 10
6cFU/mL, saccharomycete bacterium number>=1.0 * 10
6cFU/mL, Lactobacillus plantarum and saccharomycetic weight ratio are 3:1.
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| CN103783421B (en) * | 2014-01-17 | 2015-06-03 | 湖北工业大学 | Preparation method of selenium-enriched fermentation osmunda japonica thunb |
| CN104172119B (en) * | 2014-07-14 | 2015-12-09 | 湖北工业大学 | Climing sauce of a kind of pumpkin and preparation method thereof |
| CN105309911A (en) * | 2015-04-08 | 2016-02-10 | 太原师范学院 | Low-salt low-nitrite Chinese cabbage fermentation processing technology |
| CN104996945A (en) * | 2015-07-19 | 2015-10-28 | 铜仁学院 | Instant vicia gigantean and manufacturing method thereof |
| CN105029314A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Processing method for instant pteridium aquilinum |
| CN106343426A (en) * | 2016-09-07 | 2017-01-25 | 合肥元政农林生态科技有限公司 | High-quality drying processing method for Osmunda Japonica Thunb |
| CN107028115A (en) * | 2017-03-21 | 2017-08-11 | 安徽新荣久农业科技有限公司 | A kind of preparation method of the Poached Osmund of pretreatment secondary fermentation |
| CN108967968B (en) * | 2018-07-17 | 2022-02-08 | 重庆凯扬农业科技研究院有限公司 | Pickling and preserving method capable of reducing bitter taste of pepper buds and nitrite content |
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